Review

Quietly residing in a commercial building in the middle of the Central business district, Arcane’s private location is just one of many reasons to visit, where ingredients are premium and fresh, with great abundance of seasonal produce adopted through the creative courses of chef Shane Osborn. With a strong Japanese influence included in his revamped European cuisine, the essence of seafood and great meat cuts are amplified in plates that appear simple but are flawless in execution. Lightly smoked saba mackerel with herb mayonnaise is a daring match, where the tartness of the pickled radish and refreshing herb sauce cut through the richness of the smoked fish. The flavours were sharp on their own but work harmoniously together. Herb-crusted venison loin with girolle, chestnut and port jus is an outstanding main course, where the hearty game meat is prepared medium-rare with a rounded sweetness from the chestnut and salsify batons, enhanced by dabs of pork jus. Arcane also makes good use of contemporary art dotted throughout the space, matched with sharp colours and minimalist designs that reinforces the very notion that beauty lies within simplicity, as demonstrated in Osborn’s accomplished cuisine.

Tatler Tip

The kitchen at Arcane may seem like a high-traffic area near the restaurant’s foyer, but it offers the best view of food preparation from the kitchen team.